Featured Friday – Cupcakes and Kale Chips

Today’s Co-Host is a #SundaySupper favorite of mine. I’ve been following Brianne’s blog since I started blogging. She is a fantastic writer, has some amazing recipes and includes her little boy in a lot of her posts!  Brianne is a Chemical Engineer-turned-stay-at-home-mom/wannabe-pastry-chef-and-wedding-planner with a meticulous, perfectionist nature and a huge fear of failure.  Don’t worry……..that all makes sense to her.

She also has a toddler, a mortgage, a wheat allergy, high cholesterol  and not enough willpower to to spend her days surrounded by flour, sugar, butter and chocolate. But that doesn’t mean she doesn’t still LOVE LOVE LOVE food and parties and such.  So here in her own corner of the interwebs she is creating a little virtual home for her recipes, thoughts, party ideas, mommy moments, and all that fun stuff.

Cupcakes & KC

Where does the name Cupcakes and Kale Chips?  It’s all about balance, this popped into her head since she’s been reading a bit about macrobiotics lately – the difference is that those that follow a macrobiotic diet balance tofu and bok choy with miso and millet, whereas Brianne prefers to balance oatmeal and salad with chocolate chips and sundaes.  But the concept is a good one and I totally respect her for that! Her favorite foods are butternut squash, blue cheese, ice cream, peanut butter, and asparagus – full disclosure:  not necessarily in that order, and definitely not together.  Brianne blogs about Restaurants she’s been to, she also has a fantastic Gluten Free and Vegetarian menu on her site! She also writes about Mommy stuff and of course her extensive menu of Sweets and Treats! They are original and creative! Brianne is about 14 weeks ahead of me in her second pregnancy! I envy her energy. She is expecting another baby boy so make sure you stop over and congratulate this Momma, she deserves it! I for one will be back at a later date to make her Monster Snickers Pie!!! OMG!

The recipe I chose of Brianne’s was something I had in mind for my hubby. Nothing makes me happier than cooking something I know he is going to LOVE. This had his name written all over it and I have to admit, the hot stuff is growing on me!! She made this recently for our Superbowl party and when I came across it that day I remember thinking, ohhhh I may just have to make this for her Featured Friday!!!

Cupcakes & Kale Chips (1)

Buffalo Chicken Sloppy Sandwiches
Recipe Adapted from: Cupcakes & Kale Chips
Serves: 4-6

Ingredients

  • One 8 oz. can plain tomato sauce
  • ¼-1/2 c hot sauce (I used ¼ c and could have added more)
  • 1¼ – 1½ lb chicken (breasts and/or thighs), cooked and chopped, or about 4 c cooked, chopped chicken from a whole or store-bought rotisserie chicken
  • 1½ c monterey jack cheese
  • ½ c crumbled blue cheese
  • One 1 lb loaf Italian bread (I used whole wheat, but any will do)
  • Optional: Blue cheese or Ranch dressing

Instructions

I made my chicken in the crockpot. Any recipe that requires chicken in it, I find a way to let it cook in the crock all day and I shred the chicken right before finishing the rest of the dish. This too was NOT a disappoint! If you want a quicker meal feel free to take Brianne’s suggestion and use the rotisserie chicken!

Mix the tomato sauce and hot sauce in a crockpot. Place chicken on top and cook on low for 4-5 hours or high 2-3 hours. I used boneless chicken thighs this time around.

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Take chicken out and shred it as much as possible. I originally took some of the liquid out to be able to pour some more on top of the chicken once it was on the bread, but I never did because it was HOT enough :) so I just poured it back in!

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Add the Monterey Jack cheese and the Blue cheese into the chicken mixture and stir until well blended. Let the cheese melt for a half hour.

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Split the bread and place it on a piece of tinfoil and bake at 350 for 10 minutes (this crisps the bread and makes it all crunchy!) Place the chicken mixture on the sub. I also added some more shredded cheese here!!

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Wrap the sub in tinfoil leaving the top open a little. (more crispiness!) and bake for another 20 min. Then you get this goodness of a sandwich for dinner!!! OH MY GOOOOOODNESS!

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If you like it a little HOT but not too HOT I suggest using the 1/4 of a cup of hot sauce, I used the half and I needed to dip it in ranch dressing to “cool” it down for me. My husband LOVED every bite of it and even finished the last of mine!! This was s thumbs up for us and I will surly be making it again. I actually want to try the other versions Brianne talks about. Thank you thank you for Co-Hosting with me today Cupcakes & Kale Chips!! It’s been fun!!

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Note Go visit Cupcake & Kale Chips to see the other variations of this recipe. Like a Parmesan, BBQ or Salsa Chicken kind of version! Besides you have to see her cute little muchkin biting into this sandwich!!

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